Design and Selection of Food Processing Equipment

  • George D. Saravacos
  • Athanasios E. Kostaropoulos
Part of the Food Engineering Series book series (FSES)


The principles of mechanical design and construction of food processing equipment are similar to those for the equipment of the chemical and process industries. The basic engineering requirements of process equipment are the containment of the material, the strength of the components, the efficiency of the operation, and the transfer of energy during processing. The equipment should be resistant to corrosion, be cost-effective, and its operation should not present occupational hazards to the operators. In addition, the food processing equipment must comply with strict standards and regulations, which are necessary for securing the quality and safety of the food products to the consumers.


Heat Exchanger Food Processing Storage Tank Centrifugal Pump Distillation Column 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 2002

Authors and Affiliations

  • George D. Saravacos
    • 1
  • Athanasios E. Kostaropoulos
    • 2
  1. 1.Rutgers the State University of New Jersey and the National Technical UniversityAthensGreece
  2. 2.Agricultural University of AthensAthensGreece

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